HHello friends! We’ve been tackling a lot of home projects this week (if you follow our Instagram, you already know the house has been a bit chaotic). Amid the busyness, we took a little time to make a refreshing, healthy juice. Juicing takes a bit of effort, but the payoff for flavor and nutrition is worth it.
Earlier my daughters shared a green juice recipe for St. Patrick’s Day, and this time we wanted to offer a pink version. The beet gives this juice a lovely color while basil adds a bright, aromatic note. It tastes great, and beets bring plenty of benefits, too.
What you’ll need:
3 carrots (not baby carrots)
About 1/2 a peeled beet
4 fresh basil leaves
2 small apples
1/2 a peeled lemon
A juicer
*Makes one glass
Directions:
Beets are nutritious but can stain, so handle them carefully. Wash all produce thoroughly. Slice the apples so they feed through the juicer easily. Begin by juicing the carrots, then the beet. Add the basil leaves next so they pass through while the juicer is running, which helps extract their flavor. Finish by juicing the apples and the peeled lemon. Taste and add extra squeezed lemon if you like brighter acidity. Stir the juice, serve chilled if desired, and enjoy.
